Chewy Chocolate Peanut Butter No-Bake Cookies
These chewy chocolate peanut butter no-bake cookies are an absolutely delicious nutty, fudgy, and naturally gluten-free treat. And no eggs needed! They have only 8 ingredients and are super quick to make with only 5 minutes prep. With a crisp shell and soft gooey center that turns almost fudge-like over time, nostalgic no-bake cookies are loaded with old-fashioned rolled oats and can easily be made vegan!
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons unsalted butter (or plant-butter for vegan or dairy-free.)
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1/3 cup cocoa powder
- 1/2 cup whole milk (or other dairy or non-dairy milk)
- 1/2 cup creamy peanut butter (no-stir)
- 2 ¾ cups gluten-free old-fashioned rolled oats
- 2 teaspoon vanilla extract
- 1/4 tsp kosher salt
Instructions
- 1
Add the butter, sugars, cocoa powder, and milk to a medium sauce pan. Measure out all of the other ingredients and have them ready to go near the stove.
- 2
Cook the butter mixture over medium-high heat, stirring, until the butter melts and the mixture comes to a full rolling boil even in the center (not just around the edges). Once the mixture is at a rolling boil, stop stirring and cook for exactly 1 minute.
- 3
Remove from heat and working quickly, stir in the peanut butter, followed by the oats, vanilla, and salt, until completely mixed.
- 4
Let the mixture rest for 2-3 minutes for the oats to soak up a bit of moisture while you line a baking sheet with parchment paper. (Otherwise your cookies will be quite thin.)
- 5
Scoop 2-tablespoon-sized balls of the mixture onto the prepared baking sheet. I recommend a medium cookie scoop. If your cookie spreads too much, let the mixture cool for another minute. Working quickly, scoop all of the cookies onto the baking sheet with a cookie scoop or spoon, shaping them into mounds, if needed.
- 6
Before removing the cookies from the baking sheet, let them cool completely until firm to the touch, 1-2 hours at room temperature or 15-30 minutes in the fridge.
- 7
Store on the counter in an air-tight container for up to 3 days or in the fridge for a week. Enjoy straight from the fridge or at room temperature.